Healthy heart recipe :: loaded sweet potatoes
Yes, I said loaded sweet potatoes, but they aren’t loaded with what you might think. No butter. No maple syrup. No marshmallows. Nope. Instead, this is a healthy alternative and a darn fine way to eat your sweet potatoes.
Now I have to tell you that I’ve never been a giant sweet potato fan for the simple reason that just about every way I’ve ever had them has been too sweet. Instead of kicking up the sweet factor, this recipe brings in the savory yumminess of garlic, ricotta cheese, and kale. And it’s really great together, trust me! This is definitely my new favorite way to eat sweet potatoes!
I’m sending this recipe over to the Big Red Kitchen for Robin Sue’s healthy heart round-up. Head over there to check out some other foods that make your heart happy. Friday, Feb. 5 is Go Red for Women Day. Get your red out, folks, and learn more about protecting your heart and keeping it healthy at the American Heart Association.
Recipe: Sweet Potato with Kale and Ricotta
(slightly adapted from Whole Living)
4 sweet potatoes
2 Tbsp. olive oil
2 garlic cloves, crushed and diced
1 bunch kale, thick stems removed, leaves torn into pieces, and washed with water left clinging
coarse salt and ground pepper
1-2 Tbsp. balsamic vinegar
1/2 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
Preheat oven to 400 degrees. Scrub sweet potatoes, then dry and prick all over with a fork or poke a paring knife in here and there. Rub with 1 Tbsp. olive oil. (You can also spray them with cooking spray instead.) Place on a baking sheet and cook 1 hour.
Near the end of the cooking time, heat remaining 1 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic and cook until golden, 1-2 minutes. Transfer garlic to a medium bowl with a slotted spoon.
Using the same pan, add as much kale as will fit; season with salt and pepper. Continue to add kale as it cooks down. Cook, tossing frequently, until tender. This will take approximately 3-5 minutes. Stir in balsamic vinegar and crushed red pepper flakes. Transfer kale to bowl with garlic and toss to coat.
Remove sweet potatoes from oven. Open and fluff the insides with a fork. Sprinkle with salt and pepper. Top each with ricotta cheese and kale.